A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Any particular flavor may be given to this dish, such as that of mushrooms, truffles, catsup, essence of shrimps, etc., or some shred anchovy may be added to the mince.
Preserved exactly as written in the original source
Chop up four or five hard-boiled eggs; do not mince them too fine
Put over the fire in a suitable dish a cupful of milk, a tablespoonful of butter, salt and pepper, and some savory chopped small
When this comes to a boil stir into it a tablespoonful of flour, dissolved in a little cold milk
When it cooks thick like cream put in the minced eggs
Stir it gently around and around for a few moments and serve, garnished with sippets of toast
Modern guidance to help you succeed with this vintage recipe
Creating a béchamel-style sauce with flour and milk provides a creamy vehicle that coats the eggs without making them rubbery. Adding the hard-boiled eggs at the end prevents overcooking, which would cause the proteins to toughen and release sulfurous compounds. The flour slurry (rather than a traditional roux) ensures the sauce thickens quickly without prolonged heat exposure that could break the emulsion or curdle the milk.
Hard-boil and peel the eggs up to 3 days ahead; store peeled eggs submerged in water in an airtight container in the refrigerator, changing water daily. The cream sauce can be made 1 day ahead and reheated gently, adding the chopped eggs just before serving.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The eggs will absorb sauce and become softer upon storage. Reheat gently in a saucepan over low heat, stirring frequently and adding a splash of milk if needed to restore creaminess. Do not microwave, as this will make the eggs rubbery.
AI-generated tips from Chef Cecil's culinary database
Hard-boil and peel the eggs up to 3 days ahead; store peeled eggs submerged in water in an airtight container in the refrigerator, changing water daily. The cream sauce can be made 1 day ahead and reheated gently, adding the chopped eggs just before serving.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The eggs will absorb sauce and become softer upon storage. Reheat gently in a saucepan over low heat, stirring frequently and adding a splash of milk if needed to restore creaminess. Do not microwave, as this will make the eggs rubbery.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
